When people learn I make sauerkraut, they have numerous questions about how I do it. My answers usually involve details related to processing 250 lbs. of cabbage, using a commercial kitchen food processor, filling numerous 6.5 gal. food-grade buckets, and waiting patiently during a long fermentation period. Obviously, this is not what they care about. What they really want to know is how they can make their own sauerkraut. Unfortunately, even though I’m known as The Kraut Guy, I’m not well versed in how to make small quantities. However, I will tell them, all is not lost.
Let me introduce you to Holly Howe, a former grade school teacher who has mastered the ancient art of fermenting cabbage. As an educator and founder of the popular, MakeSauerkraut website, she uses the global Internet to help thousands of people successfully make kraut in a jar with just cabbage, salt, time, and a bit of help from the bacterial world. In addition, she has written a fabulous book, Fermentation Made Easy: Mouthwatering Sauerkraut that explains in minute detail the steps for making this scrumptious superfood. If this sounds daunting, let me assure you it’s not. Holly has the gift of taking a complex process and presenting it as a simple “you can do it” project.
At The Kraut Guy™, Holly has been an invaluable resource for us. We’ve relied on her comprehensive troubleshooting guide, her invaluable advice on how to correct common mistakes, and her foundational concepts that we needed to successfully make our local sauerkraut specialties.
So, if you want to make some of the best kraut in your part of the world, do what we did and check out her website at https://www.makesauerkraut.com. Better still, buy her book. You will not be disappointed.